Heirloom spelt salad

Spelt (Triticum spelta) is an ancient grain which should not be confused with common bread wheat (Triticum sativum), rye, barley or even oats.

Spelt is a member of the same grain family but is an entirely different species and has certain properties which make it in many respects quite different.
Having fallen from favour as a grain for cultivation in the 19th century following the rapid development in modern farming techniques, spelt is currently enjoying a resurgence in popularity as information about its value as a food source and its ability to be tolerated by many people with wheat sensitivities becomes more widely known.

Ingredients ( for 6 people)
gr 150 spelt
1 zucchini
2 vine tomatoes
2 green onion
black olives without the pit
Extravirgin olive oil
red wine vinegar
Savory ((Satureia montana)
Salt

Spelt is a grain that contains gluten, much less than common wheat, but it is not a gluten free grain.
Cook the spelt in salted water until is tender ( about 30 minutes but may vary with different kind of spelt).
Cut the zucchini in cubes and sautèe them in extyra virgin olive oil for 5 minutes and set aside.
Dice the tomatoes and slice the green onion.
Mix the spelt that now must be cold with the vegetables, toss with extravirgin olive oil, vinegar, salt to taste and savory.